Just two teaspoons of miso added to your nut-based cheese recipes will give you that savory depth you miss from dairy cheeses ...

Use this fermented Japanese paste to add umami flavor to everything from soups to desserts. If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup.

likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty, earthy, and umami all at once. If you're not already using miso in your cooking ...

This umami soup is a delicious way to use up leftover roasted squash or sweet ... Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat.

Ladle hot soup and its contents over the noodles in bowls, dividing equally. Garnish with fresh spring onion. Tip: You can also use dried udon noodles — just boil in a separate pot to the miso ...

This comforting, gluten-free broth is packed with fresh vegetables, while the miso paste brings great depth ... according to the packet instructions, using plenty of water. During the first ...

Since clams in soup produce good broth ... after the sand is removed. When using frozen clams, just plunk them directly into boiling water. "Hatcho" miso uses soybean "koji" fungus matured ...

The steam of miso soup comforts me at this time of year ... Sprinkle salt on the fish and set aside for about 10 minutes. Use a paper towel to wipe off the moisture. 2. Mix miso, mirin and ...